Let’s dive right into it—sourdough discard pop tarts are freaking genius. Not only do they help you use up that leftover sourdough starter you’ve been glaring at every time you bake bread, but they’re also fun to make. And trust me, they’re WAY better than the ones you randomly grab in the snack aisle. (You know the ones I’m talking about… dusty nostalgia in foil.)
So why cheat yourself with store-bought? Whether you’re a sourdough rookie or a seasoned dough whisperer, this recipe will surprise you with how much joy it packs into every buttery, flaky, sweet bite. Plus, it’s low-key perfect for using up that discard because we both know throwing it out feels criminal.
Before we jump to the good stuff—like what kind of jam to splatter inside or which kitchen tools actually make your life easier—let’s kickstart with a little back story. I’m big on recipes that don’t waste food. As someone who hates tossing out leftovers (especially sourdough discard because dude, that’s literally flour and water), these pop tarts have become my go-to. Think of them as the ultimate kitchen hack.
Why Sourdough Discard Rocked My Baking World
Here’s the deal: when you’re feeding a sourdough starter to keep it bubbly and thriving, you’re dumping extra starter. And after a certain point, tossing it feels sacrilegious (or just plain wasteful). That’s where sourdough discard saves the day—it still packs flavor without the rise-savvy yeast action. Boom. Enter flaky desserts like sourdough discard pop tarts.
And can we take a moment to appreciate January through March a little? (Hear me out.) It’s prime “stay in and bake like a fiend” season. Cold weather plus hearty, warming kitchen smells? Chef’s kiss. Pop tarts fit the vibe better than anything—straight from the oven, filled with gooey jam, steaming in your hands on a snowy afternoon. Literal perfection.
The Secret Behind That Flaky Crust
I know what you’re thinking. “Wait, how does sourdough discard make these pop tarts better?” My answer: it’s all about texture. The acidity from the discard creates a crumbly, flaky pastry shell that feels grown-up. You won’t get that overly sweet, one-note taste you’d expect—we’re talking about pastry dough with some actual personality here.
Plus, let’s not sleep on how sourdough adds a zing. It’s subtle, kind of tangy—a total dark horse in the flavor department. Pair that with a sweet, sticky filling like strawberry jam or Nutella, and you’ll understand why this recipe makes me dangerously obsessed.
What You’ll Need to Whip Up Sourdough Discard Pop Tarts
Before you preheat that oven, let’s talk essentials. For real, this recipe doesn’t demand some fancy-schmancy equipment or gourmet-grade ingredients. If you’ve got the basic baking tools and a few pantry items, you’re golden.
Ingredients
For the dough:
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/3 cup (75g) sourdough discard (straight from the fridge is fine!)
- 3-5 tablespoons ice water
For the filling:
- 1/2 cup homemade jam (strawberry, raspberry, or honestly, whatever’s sitting in your fridge)
- OR… go bold with chocolate spread, fig preserves, or salted caramel (!).
Optional (but who skips glaze?):
- 1/2 cup powdered sugar
- 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Kitchen Tools
- Rolling pin
- Sharp knife or pizza cutter (for straight edges)
- Fork (to crimp edges)
- Parchment paper (makes life cleaner, trust me)
- Baking sheet
Let’s Start Mixing and Rolling
First things first—combine your flour, sugar, and salt in a big bowl. Toss in those cold butter cubes, then get in there with your fingers (or a pastry cutter). You’re aiming for a texture that looks like uneven breadcrumbs here.
Next, pour in the sourdough discard. If this is your first time working with discard, it’s thicker than it looks. Stir it together, then add ice water one tablespoon at a time. You’ll know it’s ready when the dough clumps together and doesn’t look dry.
Fun fact: overworked dough makes sad pop tarts. So, knead it gently—just enough to bring it all together without turning into a rock-hard nugget. Wrap it up and pop it in the fridge for 30 minutes to chill out.
The DIY Pop Tart Assembly Line
Now comes the fun part! Roll out the dough into a big ol’ rectangle. (Okay yeah, rectangles are hard—I always end up with a weird blob shape and trim the edges. It’s fine.) You’ll want it to be about 1/8-inch thick.
Cut the dough into smaller rectangles—aim for pairs since each tart has a top and bottom piece. Plop your filling onto one rectangle (around 1 tablespoon for jam, or more for adventure). Then, place a second rectangle on top and seal those edges with a fork.
Into the Oven They Go
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and space out your tarts. If you’re fancy, brush them with an egg wash (aka whisked egg + splash of water). It’ll give that golden shine you see at bougie bakeries.
Bake for 20-25 minutes, or until your kitchen smells so good you can’t stand it. Once they’re out, let ’em cool. Drizzle the glaze if you’re about that life—I mix powdered sugar, milk, and vanilla while I awkwardly wait.
Top FAQs About Sourdough Discard and Pop Tarts
What uses a lot of sourdough discard?
Recipes like these sourdough discard pop tarts or crackers, pancakes, or waffles are lifesavers! Anything where texture and flavor trump rise is a good bet.
Are Pop Tarts shelf stable?
Homemade ones aren’t. But personally, that’s the charm. These last 2-3 days at room temp or up to a week in the fridge. You can freeze them, though (and they reheat beautifully).
Can I add jam to my sourdough?
Yes! Jam works great as a filling for these pastries. A good tart jam like raspberry or apricot balances the tangy sourdough crust chef’s kiss.
Bonus Tips for Rock-Star Pop Tarts
- Use different fillings to surprise people. Blueberry preserves, marshmallow fluff, or a combo of peanut butter & jelly (!!).
- Leftover dough from cutting? Bake scraps for a crispy snack. Sprinkle them with cinnamon sugar for good vibes.
- Fancy sprinkles or coarse sugar on top really dresses them up. Perfect for brunch with friends!
Alright, that’s it. If you’re here reading this at 2 a.m., take it as a sign—make these sourdough discard pop tarts. You won’t regret it. And hey, tag me on social if you post your baking masterpieces! There’s nothing like homemade food that’s got a bit of heart and zero guilt.
(P.S. If you’re curious about the sourdough magic, check out this guide to sourdough discard uses from King Arthur Baking!)
PrintSourdough Discard Pop Tarts
Ingredients
For the dough:
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/3 cup (75g) sourdough discard (straight from the fridge is fine!)
- 3–5 tablespoons ice water
For the filling:
- 1/2 cup homemade jam (strawberry, raspberry, or honestly, whatever’s sitting in your fridge)
- OR… go bold with chocolate spread, fig preserves, or salted caramel (!).
Optional (but who skips glaze?):
- 1/2 cup powdered sugar
- 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
Let’s Start Mixing and Rolling
- First things first—combine your flour, sugar, and salt in a big bowl. Toss in those cold butter cubes, then get in there with your fingers (or a pastry cutter). You’re aiming for a texture that looks like uneven breadcrumbs here.
- Next, pour in the sourdough discard. If this is your first time working with discard, it’s thicker than it looks. Stir it together, then add ice water one tablespoon at a time. You’ll know it’s ready when the dough clumps together and doesn’t look dry.
- Fun fact: overworked dough makes sad pop tarts. So, knead it gently—just enough to bring it all together without turning into a rock-hard nugget. Wrap it up and pop it in the fridge for 30 minutes to chill out.
The DIY Pop Tart Assembly Line
- Now comes the fun part! Roll out the dough into a big ol’ rectangle. (Okay yeah, rectangles are hard—I always end up with a weird blob shape and trim the edges. It’s fine.) You’ll want it to be about 1/8-inch thick.
- Cut the dough into smaller rectangles—aim for pairs since each tart has a top and bottom piece. Plop your filling onto one rectangle (around 1 tablespoon for jam, or more for adventure). Then, place a second rectangle on top and seal those edges with a fork.
Into the Oven They Go
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and space out your tarts. If you’re fancy, brush them with an egg wash (aka whisked egg + splash of water). It’ll give that golden shine you see at bougie bakeries.
- Bake for 20-25 minutes, or until your kitchen smells so good you can’t stand it. Once they’re out, let ’em cool. Drizzle the glaze if you’re about that life—I mix powdered sugar, milk, and vanilla while I awkwardly wait.
